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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Adapted from / 2007/09/13/pumpkin-bagels/. You won’t likely be able to make this by hand (unless you lift serious weights) due to the incredible stiffness of the dough. Delicious toasted with cream cheese in the morning! Read more ! Makes eight 4-oz bagels Ingredients:
2/3 cups warm water, divided |
3 tbsp brown sugar, divided |
1 pkg dry active yeast |
3/4 cup pumpkin puree |
3 cups whole wheat flour |
4 tsp vital wheat gluten |
1 tbsp pumpkin pie spice |
1/2 tsp salt |
2 tbsp honey |
Directions:
1. In the bowl of a stand mixer fitted with the dough hook, combine 1/4 cup warm water, 2 tbsp of the brown sugar and the yeast. Let stand 10 minutes.
2. Stir in remaining water and sugar, and pumpkin puree.
3. Whisk together flour, gluten and spice, begin beating into the yeast mixture.
4. Beat in salt. Dough will be very stiff.
5. Knead 10 minutes with the mixer.
6. Place in a clean, oiled bowl, cover and allow to rise 1 1/2 hours or until doubled.
7. Punch dough down, separate into 8 (4-oz) pieces.
8. Let rest 10 minutes.
9. Shape each piece into a ball, flatten slightly and use your fingers to poke a hole about 1 1/2” wide in the middle.
10. Rest, covered, for 30 minutes longer.
11. Preheat oven to 400F, line 2 baking sheets with parchment or SilPat.
12. Bring a large pot of water to a boil and add honey.
13. Place 2 bagels at a time into the water and let boil for 1 minute, flipping after 30 seconds.
14. Scoop out with a slotted spoon and place on cookie sheet.
15. Bake 20 minutes, one sheet at a time.
16. Cool on a rack.
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